Guinness-Pretzel Truffles

Guinness-Pretzel Truffles

I'll usually wait until March to start parading around ale-infused sweets, but since beer-flavored truffles make a greatValentine's Day gift for the guy in my life, exceptions are made. Plus, a thought occurred to me while watching my Grizzly Adams-bearded hubby eat a heart shaped cookie - maybe he deserves a break from all the pink and frilly that comes from my kitchen.

Frequent readers will find this a familiar flavor combination. There's something about the deep malty flavor of Guinness paired with chocolate and that crunchy, salty last bite of pretzel that just does it for me. What's better, these are a snap to make so there's no good reason to turn up empty-handed on Valentine's Day -or even St. Paddy's Day.

The thing I really love about these truffles - there's no heavy cream involved. Because of this, the ganache is slightly more firm when chilled. And if you're one of those people who have trouble palm-rolling ganache because you have very warm hands, then this may be your truffle recipe.

These look nice all lined up on a party tray, and skewering them with cocktail forks will make for easy pick-up!

Pour the remaining Guinness Stout in a separate small
saucepan and bring to a simmer. Cook
until reduced to 1 tablespoon, about 15- 20 minutes. Be sure to keep an eye on this because, once
reduced considerably, it can burn easily.

Chop the chocolate into pieces and place in the saucepan
with the Guinness Stout. Place the saucepan over medium- low heat and let stand
until the chocolate starts to melt. Stir
with a wire whisk to blend together the chocolate pieces, but don’t whisk
vigorously – we’re not trying to incorporate air.

When the chocolate is melted and smooth, begin to add
butter 1 tbsp. at a time. Whisk gently
until butter is melted, and then add the 1 tbsp. Guinness Stout reduction. Stir in the pulverized pretzels.

Pour the chocolate mixture into a bowl and chill in the
refrigerator until firm (or overnight).

Line a cookie sheet with wax paper. Scoop out ganache out
by the heaping tablespoon and quickly roll between your palms.

Once all the chocolate is used up, chill the truffles in
an air-tight container in the fridge until ready to roll in crushed pretzels.
These chocolates will keep for 7 days when stored properly in the refrigerator. Roll truffles in crushed pretzels just before
serving (so they’ll be crunchy!).

Tips:

Pretzel rods can be finely pulverized in a food
processor. Avoid getting large pretzel
pieces in the ganache, it will give the finished truffle a lumpy, undesirable
texture.

If crushed pretzels resist sticking to the chilled
truffles, roll the truffles between your palms to warm them up, and then roll
in the pretzels. The pieces should stick.

If you're watching your salt content, unsalted pretzels may be used in the ganache mixture.

53 comments
:

Holy fantastic Batman!! My boyfriend is going to loves these! I have a questions though. I recently made a chocolate cake that called for Guinness, but a lot of reviews said they used Young's Double Chocolate Stout instead. Do you think that could be substitued here as well? Can't wait to try these!

Oh boy, I LOVE this idea. I was just looking around for some more unconventional truffle recipes, and this one definitely hit the spot. They're perfect! I'm excited to try these out, especially because I've never made truffles without heavy cream before! Great recipe.

Heather, these are FABULOUS!!! I just rolled mine tonight and I had trouble not eating them as I did. I actually substituted Lancaster Milk Stout for the Guinness even though I love Guinness and chocolate. I couldn't beat the price of one $2 milk stout instead of $12.95 for a 6-pack of G. I think I'm going to dip them in some chocolate before rolling them in the pretzel bits. My husband is going to love these for Valentine's Day. Thanks!!!

I know this might be a stupid question; I am going to ask... I am making them right now, so I will apply the answer St. Patty's day :)When chilling it overnight, should it be covered or in an air tight container?Can't wait to have these with the hubby tomorrow...

Amazing. I first had a Guinness float about two years ago with coffee ice cream. I've since ordered any incarnation of a dessert with Guinness I can find, but I've never had a Guinness truffle. Thank you, thank you.

Hi, I had a question. I want to make these for a 40th birthday party in two weeks. What is the difference, in the recipe, between the crushed pretzels and the pulverized pretzel rods? They both seem like finely crushed pretzels, but do they have a different consistency? Thanks!

Hi Lori,I'm not certain why the butter separated. What kind of chocolate did you use? Sometimes chocolate chips will not incorporate with other ingredients because the chips have stabilizers in them to help them hold their shape during baking (in cookies for example). I'm sorry the recipe didn't work for you on the first try. I understand how frustrating that is.